Korean Steamed Tofu with Pollock Roe
Quick answer
Myeongran dubu jjim is a Korean steamed tofu dish topped with a sauce of pollock roe mixed with egg and garlic.
What makes this special
- Myeongran dubu jjim features tiny pollock roe granules that pop against silky tofu, releasing bursts of briny umami.
- Pollock roe pops with heat, releasing bursts of briny umami
- Egg acts as a binder that sets the roe sauce gently over tofu
Key ingredients
Core cooking flow
- 1 Cut the 400 g firm tofu into 2 cm thick slices, then press both sides gently with paper towels.
- 2 Split the 120 g pollock roe sacs and scrape out only the roe.
- 3 Arrange the tofu in a heatproof dish without stacking the pieces.
Myeongran dubu jjim is a Korean steamed tofu dish topped with a sauce of pollock roe mixed with egg and garlic. As the roe heats through, its tiny granules pop with a briny, savory burst against the silky tofu underneath. The egg binds the sauce into a soft set that melds with the warm tofu, and a light seasoning of soup soy sauce keeps the overall saltiness in check given the roe's own salinity. Red chili and green onion add color and a touch of freshness on top. Cooked without oil in about ten minutes, this is a clean, high-protein banchan that comes together with minimal effort.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the 400 g firm tofu into 2 cm thick slices, then press both sides gently with paper towels.
Remove excess moisture without crushing the tofu, leaving the surface only lightly damp.
- 2Prep
Split the 120 g pollock roe sacs and scrape out only the roe.
Mix it evenly with the egg, 1 tbsp minced garlic, and 80 ml water until the egg loosens and the roe disperses.
- 3Season
Arrange the tofu in a heatproof dish without stacking the pieces.
Drizzle 0.5-1 tsp soup soy sauce evenly over the tofu, using the smaller amount if the pollock roe tastes very salty.
- 4Control
When the steamer is producing steady steam, spread the roe sauce thinly over the tofu.
Steam over medium heat for about 10 minutes, until the egg sets softly and no watery raw egg remains.
- 5Step
Scatter the 20 g green onion and 10 g red chili over the top, then steam for 2 more minutes.
Turn off the heat when the color brightens and the aroma becomes noticeable.
- 6Finish
Spoon a little of the steaming liquid from the edge of the dish back over the tofu.
Finish with 1 tsp sesame oil and serve while hot, before the tofu releases more water.
After the steps
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